Can you share a good Indian food recipe that is authentic and not too difficult?!
Can you share a good Indian food recipe that is authentic and not too difficult?
Additional Details
11 hours ago
I should emphasize "not too difficult." I can't dry roast and grind a mixture, for instance, as the second answerer wants me to do.
Answers: 11 hours ago
I should emphasize "not too difficult." I can't dry roast and grind a mixture, for instance, as the second answerer wants me to do. try this one. it is so simple and just takes a few minutes of ur time.
Okra/Ladies finger with tomatoes
(ingredients a)
10 ladies finger or okra sliced thinly
2 fresh red tomatoes diced
1 green chilly sliced
(marinate the above with a tablespoon of chilly powder and tumeric powder, some salt)
(ingredients b)
1 sliced garlic
1 big onion cubed
6 pieces of curry leaves
1/2 teaspoon of mustard seeds
2 tablespoon of vegetable oil (heat up the oil first)
(fry ingredients b first for a minute then add the okra mix)
stir for about 5 minutes or so add 1/4 cups of water. stir for another 3 minutes and it's done.
good luck. INDIAN BUTTER CHICKEN
2-3 lbs. chicken breast, 1" cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 cups plain yogurt
2 tablespoons butter
2 tablespoons chili powder
2 tablespoons garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon green chile pepper, chopped
2 cups tomato puree
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dry fenugreek leaves
1 cup heavy cream
Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.
Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.
Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.
To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.
Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning. Simple & delicious!
Chicken Coondapuri is one of my all time favorite dishes. This is a specialty from Mangalore, which is a coastal city located on the southwestern coast in the state of Karnataka. Mangalore is often referred to as the "Gateway to Karnataka". The cuisine of Mangalore is characterized by its use of fresh coconuts, hot chilies and fragrant spices. Although Mangalore is well known for its wonderful seafood dishes, Coondapuri Chicken continues to be a regional favorite. The addition of a freshly ground home made masala (spice mixture) is what makes this dish so special and of course, absolutely delicious.
This dish is simple to prepare and just perfect for entertaining. It can be made well ahead of time and warmed through just before serving. I am sure your family and friends will enjoy it as much as mine do.
CHICKEN COONDAPURI
Ingredients:
3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
For the MASALA: dry roast and grind to a fine powder
6-8 dried red chilies (to taste)
1 tbsp coriander seeds
? tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric
Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.
METHOD:
In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.
In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice. Specify the main ingredient and I'll give you an authentic indian recipe.
It could be anything - A vegetable or mutton, lamb, chicken, prawns anything. If your are a Non-vegetarian then
Chicken Curry with Spinach
http://www.showmethecurry.com/2007/05/14...
and if you are a vegetarian then
Pav Bhaji
http://www.showmethecurry.com/2007/04/18...
G'Luck and Enjoy!! Recipe - Steamed Cauliflower
Ingredients
5 tablespoon vegetable oil
1 teaspoon cumin seeds
1 piece of fresh root ginger, 1-inch; peeled & minced
1 tbsp. coriander powder
1 teaspoon turmeric
1 green chilli; chopped
1 cauliflower head trimmed, cut into florets
1 teaspoon salt
juice of 1/2 lemon
Method:
In a large saucepan, heat the oil over moderately high heat. Add the cumin seeds, as they brown add ginger, turmeric, coriander powder , green chilies. Fry stirring occasionally for 3 minutes. Add the cauliflower and salt and stir well. Reduce heat to medium-low, cover pan, reduce heat to low and cook cauliflower for 20 minutes until soft but not mushy. Sprinkle the lemon juice over the top.